Chefs Plate, the ultimate traveling cooking competition, returned to San Diego on April 6th, 2015 at Kitchen 4140. It was a head-to-head cooking competition between the finalists of our Avocados From Mexico sponsored Avocado Madness. Chefs Roll started with 64 specially selected chefs from across the United States to compete over a period of 5 weeks. Each week, the number of chefs was trimmed down in half until the Final Four remained. After a month of submitting avocado-inspired recipes from ceviches, sandwiches, to desserts, Chefs Roll had their Final Four chefs: Ricardo Heredia of San Diego, Louis Robinson of Florida, Admir Alibasic of New York City, and Dorian Southall of Los Angeles. After much deliberation and emphasis on creativity, originality, and presentation, the Chefs Roll judging panel chose Chef Ricardo Heredia and Chef Dorian Southall to advance to the Chefs Plate 3 finals complete with a LIVE audience and celebrated judging panel. These two chefs had just earned their invitation to compete for $10,000 cash, a professional knife set, as well as an automatic entry to the World Food Championships for $100,000.Chef Heredia and Chef Southall created a 3 course avocado-inspired menu for an invite-only audience of 70 including southern Californias top chefs and culinary press. The judging panel included famed Baja Chef Javier Plascencia who recently appeared as a guest judge on ABCs The Taste with Anthony Bourdain, award-winning Chef Katherine Humphus of Kats Kitchen Collective, food critic Troy Johnson of San Diego Magazine and The Food Network, San Diegos most trusted fishmonger Tommy Gomes of Catalina Offshore Products, and Chef Mark Garcia from Avocados From Mexico. The night was hosted by Chef Andrew Spurgin with Snake Oil Cocktail kicking off the spirited night with an avocado-inspired cocktail.In a very tight race, Ricardo Heredia was crowned both Peoples Choice and overall champion of Avocado Madness and Chefs Plate 3. He took home $10,000 cash, a Golden Ticket to compete in the World Food Championships for $100,000 in Kissimmee, FL, and a bottle of Angels Envy bourbon to celebrate. Chef Southall received a full set of cookware and knives.
